Arugula and Peach Salad with Pecorino Romano and Crunchy Almonds
1 bag baby arugula
2 peaches, peeled and sliced
¼ cup sliced almonds
1 Tbsp butter
Zest and juice of one lemon
1 small shallot, minced
1 tsp dijon mustard
¼ cup olive oil
¼ cup shredded Pecorino Romano cheese
Salt and pepper as needed
In a small pan melt the butter and add the almonds. Toast over medium heat, mixing constantly, until the almonds are slightly browned and crunchy. Season them with a sprinkling of salt and pour them out of the pan onto a plate to cool.
In a small bowl combine lemon zest and juice, shallot, mustard, and olive oil, Whisk gently to combine.
In a large salad bowl combine the peaches and arugula. Toss together with the dressing, the almonds, and the cheese. Season to taste with salt and pepper if needed. Serve immediately.
Posted in: Healthy, ninas tips and techniques, salad, Summer